Mini-desserts are a favourite of mine to make at gatherings. They are often cute, not too involved and the size helps people take as many or as a few as they like. I came across Annie’s blog while searching for a random recipe this weekend. She is recently a new mom – congrats to her!

Anyway, this recipe is a mini cheesecake recipe from her site – and the best thing is that they took literally no time to make. Between prep and baking – 25 minutes!

Cheesecake Bites Ingredients
1 ¼ lb. cream cheese, at room temperature
¾ cup sugar
½ tsp. vanilla extract
¼ cup sour cream
2 eggs, at room temperature
3 tbsp. all-purpose flour

Strawberry Sauce Ingredients
2 cups frozen or fresh hauled strawberries
1/2 cup water
1/4 cup white sugar
2 tbsp cornstarch
3 tbsp water

Cheesecake Bites Directions:

  1. Preheat the oven to 350°. Line a mini-muffin pan with paper liners.
  2. To make the filling, in the bowl of an electric mixer beat the cream cheese on medium-high speed until fluffy, about 3 minutes.
  3. Reduce the speed to low, gradually add the sugar and beat until smooth, scraping down the sides of the bowl as needed.
  4. Add the vanilla and sour cream and beat until combined.
  5. Add the eggs one at a time, beating well after each addition. Add the flour and beat until combined.
  6. Divide the filling among the prepared muffin cups, filling each about ¾ full. Bake until the cheesecakes are just set in the center, about 15 minutes.
  7. Transfer the pan to a wire rack and let the cheesecakes cool in the pan for 5 minutes.
  8. Using a small offset spatula, transfer the cheesecakes to the rack and let cool completely, about 45 minutes.
  9. Refrigerate the cheesecakes in an airtight container at least overnight or up to 3 days. Spoon topping onto cheesecakes just before serving.

Strawberry Sauce Directions:

  1. In a sauce pan combine strawberries, sugar and first amount of water.
  2. Bring to a low simmer for 5 minutes until the strawberries begin to fall apart.
  3. I used a potato masher to make sure they were pretty tender.
  4. In a small bowl combine the cornstarch and second part of water. Ensure there are no lumps and slowly add to the simmering strawberry mixture.
  5. Allow to cook and thicken for about one minute.
  6. Cool.

>> Assemble cheesecake bites by topping them with the strawberry sauce<<

Makes 48 mini bites